Sweet and Sour Pork (Gu Lao Rou) This classic Chinese dish is a favorite for its balance of sweet and tangy flavors. Here’s how to prepare it at home with crispy fried pork and a delicious sweet and sour sauce. Time: 1 hour plus marinatingMakes: 4 to 6 servings as part of a multicourse family-style … Read more
1-2-3-4-5 Sticky Spareribs (Tang Chu Pai Gu) This dish is remarkably simple with an easy-to-remember recipe formula based on the quantities of its key ingredients. Perfectly balanced in sweetness and savory flavors, these sticky spareribs are sure to become a favorite. Time: 45 minutes (5 minutes active)Makes: 4 to 6 servings as part of a … Read more
Chinese Barbecued Pork (Char Siu) The term “char siu” translates to “fork roasted” or “fork burnt,” reflecting its traditional cooking method of skewering pork strips and roasting them over fire or in an oven. This beloved dish is known for its tender, juicy texture and is a staple in Chinese cuisine, commonly found in Asian … Read more
Aged Chinese Marinade (Lao Shui) with Pork This recipe was handed down to Ivy Chan from her father, Kwok Sing Chan. Ivy grew up in Hong Kong and is now a Seattle-based chocolatier, drawing from her Asian background to create unique confections. When Ivy was growing up, there was always aged marinade (lao shui, which … Read more
Steamed Meatballs with Tangerine Peel (Niu Rou Yuan) Denver-based nutritionist Mary Lee Chin and her mother Bow Yee Lee Chin have always made their own dried tangerine peel, a common ingredient in Chinese dishes. Just save the skins after peeling a tangerine (or orange, mandarin, or tangelo), place them in a covered basket to dry … Read more
The Centerpiece A meat, poultry, or seafood dish always takes pride of place at the center of the Asian table. Pork Asians, especially the Chinese, have been dedicated hog lovers throughout history. Pork is popular because pigs are easy to raise and mature quickly. Pork fat, more commonly known as lard, adds unsurpassed flavor to … Read more
Chinese Pickles (Liang Ban Huang Gua) IntroductionChinese Pickles, known as Liang Ban Huang Gua, are a refreshing condiment perfect for cleansing your palate after enjoying any meat dish or pairing with Indonesian Fried Rice. This recipe uses maple syrup as a substitute for traditional ginger syrup to sweeten the pickling brine, ensuring a delightful balance … Read more
Chinese Broccoli in Oyster Sauce You’ve probably spied or tried Chinese broccoli (gai lan in Cantonese) in a restaurant, traditionally cloaked in oyster sauce, which nicely complements the dark leafy green vegetable’s slightly bittersweet taste. The good news is that it’s super simple to make at home. Chinese broccoli is available at most Asian markets, … Read more
Watercress and Pork Rib Soup Tender pork ribs add savory flavor to this light, nourishing soup, while sweet red dates balance the peppery bite of watercress. This dish is often served in Chinese households to restore balance in the body based on the Taoist concept of yin and yang (the idea of opposites in balance). … Read more
Hot and Sour Soup (Suan La Tang) Hot and sour soup is a staple of many Chinese restaurants, but it’s also common in Chinese and Taiwanese homes around the globe. Don’t be scared off by the many unusual ingredients used in this recipe from Grandma Ellen Shyu Chou (see page 72). If you can’t find … Read more